New York has almost 130 miles of coastline, and pretty much all of it is found on Long Island, a hulking spine of glacial moraines that stretches from Brooklyn & Queens all the way east to Montauk. And from one end of this enigmatic isle to the other, a single type of shell-encased coastal inhabitant has fueled a century of industry, innovation, and culinary tradition here: Long Island oysters.
In this episode of Food/Groups, we road-tripped “out east” from our Manhattan headquarters to rendezvous with born-and-raised Long Islanders who have deep connections to the slippery shellfish. From diving for wild oysters by hand on the North Shore and sustainably raising them on ocean-cleaning reef farms in the Great South Bay, to sucking the damn things down with some local beers, generations of Long Islanders have made mollusks a delicious way of life.
Watch More — How NYC Steakhouses Do Dry-Aged Meat —
Location Credits:
Port Jefferson Harbor:
Blue Island Oyster Company & Farm:
South Shore Dive:
Music Credits:
“Do it Your Way” by Tom Hillock
00:00
“White Water” by Conor O’Brien
00:57
“Sine” by Tom Hillock
02:32
“Drive” by Richard Thair & Jacob Williams
04:44
Subscribe to Thrillist
Check out our website for more food, drink, travel and entertainment.
Like us on Facebook
Follow us in Instagram
Sign up to our newsletter